Toasted Marshmallow Vegan Smoothie! Reminiscent of a rich, thick and creamy 50’s-era shake. A healthy breakfast smoothie by day, or a rich decadent dessert by night — recipes for both!

Toasted Marshmallow Vegan Smoothie – Breakfast Version

Those We’re the Days

As a child, one of my favorite traditions occurred at the end of the school year. My grandfather would take my brother, my two cousins and me to the local ice cream parlor for shakes or sundaes. I remember the tall parfait glasses struggling to contain the luscious, heavy, whipped creaminess. The time it took the server to transfer the shake from the tray to our table seemed like an eternity.

Most of all I remember smelling the sweetness and sensing the velvety texture all before it ever hit my lips. Those were the days . . . or so I thought! I am thrilled to say that I have found a way to recreate that very experience without the use of dairy products: I give you the Toasted Marshmallow Vegan Smoothie!

Toasted Marshmallow Vegan Smoothie – Ingredients

Cashews, dates, cashew milk, vanilla and cinnamon all come together to make this healthy heavenly treat. It is so luscious that even I couldn’t believe those were the only ingredients I used! After developing and tasting it for the first time I actually had to make it again immediately to reassure myself that I hadn’t forgotten to document anything.

Toasted Marshmallow Vegan Smoothie -Toasted Marshmallows

Breakfast or Dessert?

This recipe is very flexible. If you prefer something a little lighter for your breakfast vegan smoothie, you can add a little bit of extra nut milk, iced water, or crushed ice. Although the breakfast version does not contain marshmallow, it shares the name because it tastes like it does. When my husband tasted this version he said, “Wow, I can really taste the toasted marshmallow”. To which I responded, “but, I haven’t added it yet.”

That brings me to the Toasted Marshmallow Vegan Smoothie — dessert version. In 2-3 minutes you can quick toast your gluten-free, vegan marshmallows (I use Dandies brand) on a lightly greased piece of aluminum foil in your toaster oven. Or use gluten-free, vegan “ricemellow crème” instead (I use Suzannes’s). Add the marshmallow to the smoothie in the blender and blend well. If you really want to kick it up, after pouring, top with additional marshmallow and chocolate drizzle. It is to die for!

Toasted Marshmallow Vegan Smoothie

I tend to get so sidetracked by how decadent and delicious the Toasted Marshmallow Vegan Smoothie is that I forget that it is also loaded with nutrients. The cashews are a great source of plant-based protein, healthy fats, vitamins E, K, and B6, along with many minerals such as copper, phosphorus, zinc, magnesium, iron and selenium. The dates are filled with healthy fiber, vitamins A, K and various minerals and phytonutrients.

Toasted Marshmallow Vegan Smoothie – Breakfast Version

A note on unrefined sugars: The breakfast version of the Toasted Marshmallow Vegan Smoothie is refined sugar-free. The dessert version will remain refined sugar-free if you use Suzanne’s ricemellow crème as it is sweetened with brown rice syrup. The Dandie’s marshmallows are sweetened with cane sugar. Also, if you are looking for something a little fruitier, try my PB&J Smoothie!

Toasted Marshmallow Vegan Smoothie! Reminiscent of a rich, thick and creamy 50's-era shake. A healthy breakfast smoothie by day, or a rich decadent dessert by night -- recipes for both included!

Ingredients

1 cup raw cashews (soaked)

4 large medjool dates (pitted and soaked)

1 cup cold cashew milk

1 teaspoon pure vanilla extract

1/8 teaspoon ground cinnamon

1/2 cup crushed ice (more for lighter version)

2 vegan marshmallows (for dessert option)

Instructions

1) Place cashews and dates in a microwave-safe bowl and cover with water (preferably filtered). Place in microwave for 2 minutes on "high". Then soak for about 10 minutes until softened. For a non-microwave version, place bowl in refrigerator and soak about 8 hours but no more than 12 hours. Drain dates and cashews and place in blender (a high-speed blender is ideal).

2) Pulse dates and cashews until finely chopped. Add vanilla and cinnamon to cashew milk, then add to blender. Blend until smooth. Add crushed ice and blend until smooth.

For Breakfast Smoothie

Taste and add additional cashew milk or crushed ice if a thinner texture or lighter flavor is preferred. (I would add these 1/4 cup at a time.)

For Dessert Smoothie

Toast vegan marshmallows on lightly greased aluminum foil in toaster oven at 425 degrees Fahrenheit for three to five minutes. Add marshmallows or 2 tablespoons "ricemellow crème" (I use Suzanne's) to smoothie in blender and blend for 30 seconds until smooth. Optional toppings include additional ricemellow crème and chocolate drizzle (I use melted Enjoy Life chocolate chips).

Notes

Prep time is active time and does not include soaking time for dates and cashews.